TCHAHITتشهيت
EthiopiaMain dishesHalalFully translated

Doro wat (spicy Ethiopian chicken stew)

Arabic name دورو وات (يخنة الدجاج الإثيوبية الحارة)

Original name Doro Wat

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Ingredients (9)

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Method

  1. Slice the onions very thinly and cook them in a dry pot, without oil, over a medium-low heat for a long time until completely soft and deeply browned (a key step that gives the dish its depth of flavour).

  2. Add the niter kibbeh, garlic and ginger and fry for 2 minutes until fragrant.

  3. Add the berbere and fry well over a low heat until the flavours come together and the sauce thickens.

  4. Add the chicken pieces with a little water or stock and the salt, cover and simmer gently until the chicken is fully cooked and has soaked up the rich red sauce.

  5. Add the whole hard-boiled eggs for the last ten minutes so they absorb the flavour, squeeze over a few drops of lemon at the end and serve hot with injera.

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